Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1/2 tsp red pepper flakes
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced
  • 1 tsp sesame oil

Instructions:

  1. Pat the chicken thigh chunks dry with a paper towel.
  2. Place the chicken into a gallon-sized freezer bag and sprinkle with cornstarch; shake well until lightly dusted.
  3. Whisk together the honey, soy sauce, sesame oil, garlic, ginger, and red pepper flakes in a small bowl or directly in the bag.
  4. Pour the sauce over the chicken, squeeze out excess air, seal tightly, and label with date and instructions.
  5. Thaw the bag in the refrigerator for 24 hours before cooking.
  6. Empty the contents of the bag into a slow cooker.
  7. Cover and cook on Low for 4–6 hours or High for 3 hours.
  8. If the sauce is too thin, leave the lid off for the final 30 minutes of cooking.
  9. Garnish with toasted sesame seeds, sliced green onions, and a drizzle of sesame oil before serving.